Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Cr. Ch. Strawberry French Toast Muffins




Source of Recipe


Oh My Goodness Chocolate Desserts Blog


Recipe Introduction


Jessica made these cream cheese and strawberry stuffed muffins for Easter brunch 2020. Really delicious. You can also make these with blueberries instead of strawberries. Jessica and I thought peaches with toasted almonds on top would be good, too. Very similar to a Summer Pudding – just muffin sized!


Recipe Link: https://omgchocolatedesserts.com/strawberry-french-toast-muffins/?unapproved=81739&moderation-hash=f6a0eb55753cda6b5a97464f1202c27b#comment-81739

List of Ingredients




12 slices of white bread, slightly staled if you have it
1/4 cup whole milk
1 Tablespoon light brown sugar
2 eggs
1/2 teaspoon vanilla
1 Tablespoon unsalted butter-melted (to grease the pan)

For filling:
1 Tablespoon sour cream
1 Tablespoon sugar
4 oz. softened cream cheese
1/4 teaspoon vanilla
1/3–1/2 cup of fruit (small diced strawberries or blueberries)

For topping:
4 Tablespoons light brown sugar
1/4 – 1/2 teaspoon cinnamon (to taste)

Glaze:
1/4 cup powdered sugar
1 teaspoon milk

Garnish:
Sliced strawberries (optional)


Recipe



Heat oven to 350F. Brush a medium muffin tin with melted butter (recipe makes 6 muffins).

Cut six 4-inch rounds and six 3-inch rounds out of 12 slices of bread.

Filling: mix the cream cheese, sour cream, 1/4 t. vanilla, and sugar until smooth. Fold in the fruit.

In a separate bowl, whisk the eggs, milk, 1 T. brown sugar and 1/2 t. vanilla. Dip the 4-inch rounds of bread into the egg mixture and press one into each of the muffin cups. Do not discard the egg mixture yet!

Divide the cream cheese and fruit filling between each of the muffin cups. Dip the smaller bread rounds into the egg mixture and put each one on top of the cream cheese filling in each cup. You want to carefully press the edges together to seal in the cream filling.
For the topping, mix the 1/4 cup brown sugar and cinnamon and sprinkle on top of each muffin. Place the muffin tin in a larger baking pan and place in the oven. Bake for about 25 minutes. The muffin tops should be brown and crisp.
Cool in the pan for about 10 minutes. To remove, you will probably have to run a knife around the edge of each muffin and ease them out of the cup.

To make the glaze add the milk to the powdered sugar a couple of drops at a time to get the right glaze consistency. Drizzle over the muffins and garnish with sliced strawberries, if you like.

Yield: 6 muffins